Drain liquid from a 1-pound can of Bing (dark sweet) cherries into saucepan; save cherries. Mix 1 tablespoon cornstarch and 1 tablespoon sugar; moisten with a little cold cherry liquid, then gradually stir into rest. Cook and stir until clear and thickened. Add cherries and bring to boil. Pour 1/4 cup pre-warmed brandy on top. Ignite and spoon flaming sauce over cherries until flames die. Serve over hard ice cream.